Stuffed Portabella Mushrooms with Spinach Artichoke Dip
Serves 420 mins prep20 mins cook
You must try these portabella mushrooms that I stuffed with my spinach artichoke dip! This recipe is so easy but will impress everyone! You can also make them small if you want bite sized appetizers.
0 servings
What you need
Instructions
1. First, prepare the Spinach Artichoke Dip: Combine the 4 cups of wilted spinach, 1 cup of chopped canned artichoke hearts, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 cup freshly grated Parmesan, 1/2 cup grated pepper jack cheese, and 1 teaspoon of [Not So] SIMPLE SPICE in a bowl and mix until well combined. 2. Preheat the oven to 350 degrees Fahrenheit. 3. Place the 4 large portabella mushrooms on a greased cookie sheet. 4. Spray the mushrooms with butter and sprinkle with 1/2 teaspoon of [Not So] SIMPLE SPICE (or salt and pepper to taste). 5. Bake the mushrooms for about 10 minutes. 6. Remove from oven and spoon 1/2 cup of the prepared spinach artichoke dip into each mushroom. 7. Place the stuffed mushrooms back in the oven for another 10 minutes. 8. Garnish with fresh Parmesan if desired. Enjoy!View original recipe